Coffee boaster



(No Model.)

, G. BURS.

COFFEE RoAsTBR.

No. 603,551. Patented May 3,1898. y

4 Sheets-Sheet 1.

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4 Sheets-Sheet 2.

(No Model.)

G. BURS. COFFEEv ROASTBR.1

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' G. BURS COFFEE Rf-)AS'I'IIFW No. 603,551I l Patented May 3, 1 898,

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GEORGE nuns, OF sr. Louis, Missouur, AssiGNOE OF ONE-THIRD rro FRANK w.GIBSON, OF sAME PLACE.

COFFEE-ROASTER.

SPECIFICATION forming part Of Letters Patent NO. 603,551, dated. May 3,1898.

Application iiled July 28, 1896. Renewed October '7, 1897. Serial No.654,371. (No model.)

To all whom, it may concern.-

Be it known that I, GEORGE BURs, a citizen of the United States,residing at St. Louis, in the State of Missouri, have invented certainnew and useful Improvements in Apparatus for Roasting Coffee, of whichthe following is a full, clear, and exact description, reference beinghad to the accompanying drawings, forming a part hereof.

My invention has relation to improvements in apparatus for roastingcoffee; and it consists in the novel arrangement and combination ofparts more fully set forth in the specication and pointed out in theclaims.

In the drawings, Figure 1 is a front elevation of the machine. Fig. 2 isa vertical cross-section thereof. Fig. 3 is a detail or enlarged sectionof the condensing or water tank for the chaff. Fig. 4 is a detail on thesection-line o m of Fig. l. Fig. 5 is a rear elevation of the machine,showing the gaspipes in section on the line d a of Fig. at a pointbetween the revolving drum and the gas-supply nozzle forminga part ofeach pipe. Fig. 6 is a section on y y of Fig. 1. Fig. 7 is a detailsection showing the construction of the gas-burner. Fig. 8 is anenlarged plan View of the band carried by the rotating drum on which thegear-teeth are disposed. Fig. 9 is a section on e' z of Fig. 7; and Fig.10 is a middle vertical longitudinal section of the apparatus, showingin elevation the pipe leading from the roaster to the chaff-condensingtank, as also the pipe leading from said tank to the blower.

The object of my invention is to construct an apparatus for the roastingof coffee the inherent construction of which develops specialadvantages, among which may be mentioned the following: By the presentdevice a perfect control is had over the fireby which the heat isproduced. The chaff is removed at such times as will insure a perfectand rapid roasting, the removal of the cha taking place before it hastime to ignite and thus burn vthe coffee. The shrinkage of the berry theroaster.

used for the treatment of a given quantity of coffee. Theroasting-surface is increased to a maximum.

The apparatus presents further and other advantages to be specificallyenumerated and p ointed out in the detailed description, which is asfollowsi Referring to the drawings, 1 represents the generalsupporting-frame by which the several parts of the machine are carried.Secured to the top of the frame by means of a suitable angle-iron 2 isthe stationary head.l

or front plate 3 of the roasting-cylinder or roaster 4, the peripheralwalls of said cylinder being secured directly to the head, whichoverlaps the peripheral walls of the cylinder a suit-able distance, thediameter of the cylinder proper being less than the diameter of the headto which the cylinder is secured. The peripheral walls of theroasting-cylinder have cut therein an upper opening 5 for the receptionof the coffee and the free passage of the products of combustion, assubsequently to be explained, the interior of the roaster being providedwith the lateral converging plates 6, forming a discharge-hopper, themouth 7 of said hopper being provided with a rotating cut-off valve 8,controlled from the outside by means of a crankarm 9. Surrounding theroaster and adapted to revolve about the same is a drum 10, whoseperipheral walls are provided with a series of openings 11, the diameterof the revolving drum being substantially equal to that of thestationary head 3, whereby an annular air space or chamber is leftbetween the outer surface of'the roaster and the inner surface of thedrum. From the rear wall of the revolving drum projects a hollow hub 12,which supports the drum at that end, the said hub resting on theantifriction-rollers 13, carried by the band 14, forming a part of theframe, the hub being kept in place by a strap 15, embracing the hub.

The front end of the revolving drum is supported as follows: Secured tothe periphery of the drum, adjacent to the front edge thereof andadjacent to the outer edge of the head 3, is a band 16, having a smoothportion 16 and `a toothed or geared portion 16", said geared portionmeshing with a gear-wheel 17,

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having a smooth portion 17' bearing against the portion 16' of the band,the shaft 18 of the gear-wheel being carried directly by the frame 1,and having suitable pulleys connected by a drive-belt 19 to any suitablepower. (Not shown.) Theopposite side of the front end of the drum issupported by an antifriction-roller 20, bearing against the smoothportion 16 of the band 16. The shaft 1S is provided additionally with anoperating-crank 21, whereby the drum can be controlled by hand whenoccasion requires. Disposed along the inner surface of the drum andrunning parallel to the aXis of rotation thereof and extending acrossthe annular space or charnber formed between lthe drum and theroastercylinder are a series of division plates or ledges 22, by whichthe codec, as it drops from the delivery-mouth 7 of `the roaster ontothe inner surface of the drum, is picked up and carried bodily about theouter surface of the roaster. As the coffee is vthus carried around theroasting-surface of the cylinder when itreaches the opening 5 it dropsby gravity, as indicated by the arrows, through the roaster and throughthe products of combustion with which the same is filled, rolling downthe inclined plates 6, only to be again `picked up by the plates 22 andrepeatedly car` ried around the roaster until the operation of roastingis completed.

Loosely but snugly tting the hollow hub 12 of the drum .is a disk 23,into which are passed to a depth flush with the inner surface thereofthe inner ends of a series of gas-pipes 24, each pipe being providedwith a gas-supply nozzle 25, entering an air-chamber 26, to which avariable supply of air is admitted through the rotating valve 27, theopenings 28 thereof being adapted to register with the openings 29,leading to the chamber. This manner of combining gas and air forpurposes of effecting perfect combustion is well known and is notbroadly claimed herein. The series of pipes 22 may be coupled togetherin any mechanical manner (not shown) at some point away from the disk23, the entire series of pipes being supported on a bracket 30, carriedby the frame. The inner surface of the disk 23 is covered with a sheetof wire-gauze or reticulated material 31, through which and through theopenings 32 33 of the disk the 0perator can, if he so desires, view thecontents of the roaster at any time, the gauze serving to keep outforeign material from the interior of the roaster and also preventingany portion of the contents of the roaster from escaping during theroasting operation. Surrounding the drum is a casing 34, secured to theframe, through which passes the lower end of the feedhopper 35, thegreen berries falling from said hopper into the roaster after theslide-plate 36, carried by the drum and forming a continuation of theperiphery thereof, has been temporarily Withdrawn by the operator, theslide being adapted to be pulled out toward the front of the drum. Aftersufficient coffee has been introduced into the roaster the slide 36 isshoved back in place. The products of combustion pass through theopening 5 of the roaster, escaping through the peripheral openings 11 ofthe drum and into the flue 37, forming a part of the casing 34.

33 represents an air-pipe, one end of which communicates through thestationary head 3 with the interior of the roasting-cylinder, theopposite end leading into a closed water or condensing tank 39, a secondpipe 40 leading from the tank above the water-line to a blower or fan41, which when operated draws after it the chaff resulting from theroasting process, the chaff 'being deposited under the water in the tank39 before the said chaff can possibly take lire. Carried within theroasting-cylinder and along the inner surface of the head 3 is a funnel42, leading to a discharge-opening 43 in the head, below which openingand on the outside of the head 3 is located a second funnel 44,communicating with a discharge-opening 45 of smaller crosssectional areathan the opening 43. The two funnels or hoppers 42 44 are denominated asthe sa1npler, a portion of the coffee during the roasting operationfalling into the funnel 42 and being discharged into the funnel 44 andremaining in the latter long enough for its inspection by the operator,thus enabling him to sample the berry and ascertain its condition at alltimes during the roasting operation. As the opening 45 is smaller than43, the coffee cannot return into the roaster as fast as it isdischarged into the funnel 44, thereby giving the operator sufficienttime for such inspection. Leading also through the head 3 is awater-pipe 46 for iiushing the coffee after the completion of theroast-ing operation, and thus prevent undue shrinkage of the berry. Amustard-oil cup 47 communicates with the water-pipe, by which a certainquantity of mustard-oil is carried along with the water into theroaster, a desirable gloss and finish being thus imparted to the berry.

The operation is as follows: After a sufficient quantity of coffee hasbeen introduced into the roaster in the manner already indicated, andafter the slide 36 has been shoved back into place, and after the properflame has been directed through the apparatus, rotation is rapidlyimparted to the drum by means of the belt 19 through the medium of thegear-wheel 17. As the coffee rolls down the plates 6 through the opening7 onto the inner surface of the revolving drum a portion of the coffeeis taken up by each divisionplate 22 and carried around theroasting-surface of the roaster-cylinder 4 until the coffee reaches theopening 5, whereupon it drops through the roaster and through theproductsv of combustion, filling the same, to be again delivered (alongthe inclined plates 6) to the revolving drum and to be again picked upby the division-plates 22 of the same and again carried around in themanner indicated. This operation is continued until the Vroastingiscompleted,-a fact easily ascertained by noting the condition of theberry in the samplen Near the close of the roasting operation, or atthat period at which the chaif is thrown off, the blower 4l is started,when the chaff is drawn through the pipe 38 into the condensing-tank 39and there deposited before it has occasion to ignite and smoke theberry. The

said pipe also serves to carry off the moisture escaping from the berryduring the roasting operation, thereby making a quicker roast and asmoother berry. At the close of the operation the roaster is flushed bya suitable quantity of Water and the machine is stopped.

To remove the roasted coffee, the valve 8 is closed (see Fig. l) and thedrum turned by hand until all the coffee contained inthe annular spacethrough Which the plates 22 pass has been dumped through the openinginto the roaster, whereupon the drum is further turned until the slide36 comes opposite the discharge-opening 7 of the roaster, When both theslide 36 and the valve 8 are thrown open and the coffee drops out intoany receptacle placed under it for its reception. By the presentapparatus a most rapid and uniform roasting is insured, a better andmore uniform color is imparted to the berry, there is no danger ofburning, there results a minimum amount of shrinkage, and on the wholethe apparatus presents advantages and gives results unattainable withthe prevailing forms of roasters. The method of roasting by passing theberry consecutively through the flame and then over the roasting-surfaceheated by the dame is believed to be novel. By means of the stationaryhead 3 the operation can be viewed and controlled from-the front, thesaid head being provided with a peep-hole temporarily closed by apivoted disk 48.

It is apparent that the apparatus can be altered in many details Withoutdeparting from the spirit of my invention. For example, it is apparentthat after the coffee has been caused to pass through the products ofcombustion, passing through the roaster, the coffee might in anymechanical manner be carried over any heated roasting-surfaceindependent of the outer heated surface of the roaster, such independentsurface receiving its heat from any source Whatever, the main purpose ofthe invention being .to first pass the coffee through heated combustionproducts and subsequently passing the coifee over a heated surface outof contact With combustion products of any kind. y

Having described my invention, what I claim is- 1. Inacoffee-roastingapparatus, asuitable stationary roaster adapted to receive the productsof combustion from a suitable heater, means for delivering the coffeeinto the roaster and causing the same to pass through the products ofcombustion as they pass through L the roaster, and subsequently carryingthe coffee over the roasting-surface of the roaster, substantially asset forth.

2. In a coffee-roasting apparatus, a stationary roaster adapted toreceive the products of combustion from a suitable heater, a drumsurrounding the roaster, means forming a part of the drum forcarryingthecoffee about the outer roasting-surface of the roaster, and for causingthe coffee to subsequently pass through the roaster and through theproducts of combustion passing through the same, substantially as setforth.

3. In a coffee-roasting apparatus, a suitable stationaryroasting-cylinder having an opening cut at the top of its peripheralWalls., a discharge-opening opposite said first-named opening, asuitable opening formed at one end of the cylinder for thel admission ofproducts of combustion from a suitable heater, a revolving drumsurrounding the roaster-cylinder, a sufficient space being left betweenthe peripheral Walls of the cylinder and the drum, a series ofdivision-plates formed along the inner peripheral surface of the drumand extending across the space between the drum and cylinder, means forrotating the drum, and means for introducing the coffee into thecylinder, the parts operating substantially as and for the purpose setforth.

4. In a roasting apparatus,a suitable roaster having a stationary head,a funnel carried along the inner surface of the head, adischarge-opening at the base of the funnel leading to the outside ofthe head, a second funnel disposed under said discharge-opening on theoutside of the head, and a discharge-opening at the base of said secondfunnel leading to the inside of the roaster, the Whole serving as asampler for the berry, substantially as set forth.

5. In a coffee-roastin g apparatus, a suitable roaster having adischarge-opening for the coffee, a heater for the roaster, a valvecontrolling said opening, a drum adapted to revolve about the roaster,said drum having a slide or valve in the peripheral wall thereof, andadapted to be brought in alinement With the discharge-opening of theroaster, and means forming a part of the drum for carrying the coffeeabout the outer roasting surface of the roasteigsubstantially as setforth.

6. In a coffee-roasting apparatus, a suitable roaster adapted to receiveproducts of combustion from a suitable heater, and means for deliveringthe coffee into the roaster and causing the same to pass through theproducts of combustion as they pass through the roaster, andsubsequently carrying the coffee over a roasting-surface heated from anysuitable source, but keeping the said coffee out of contact With thecombustion products, substantially as set forth.

7. In acoffee-roasting apparatus, a suitable roaster adapted to receiveproducts of combustion from a suitable heater, a stationary head forminga part of said roaster, means IOO IIO

for causing the coffee to subsequently pass through the roaster andthrough the products of combustion passing'through the same, and

an exhaust-pipe communicating with the interior of the roaster throughthe stationary head, substantially as set forth.

In testimony whereof I affix my signature in presence of two Witnesses.

GEORGE BURS. Witnesses:

F. W. GIBSON, ALFRED A. MATHEY.

